Ingredients
2 cups chicken or vegetable broth
1 cup long-grain white rice
2 cloves garlic, lightly crushed
1 tablespoon butter or olive oil
Salt and pepper to taste
Optional: Fresh herbs like thyme or rosemary, or spices like cumin or turmeric
Instructions
Prepare the Infused Broth: In a saucepan, bring the broth to a simmer over medium heat. Add the crushed garlic cloves and any optional herbs or spices you desire.
Infuse the Flavors: Let the broth simmer for 5-10 minutes to infuse the flavors thoroughly. Remove from heat and strain the broth to remove the solids. You should have about 2 cups of infused broth.
Cook the Rice: In a separate saucepan, melt the butter or heat the olive oil over medium heat. Add the rice and toast it lightly for about 1-2 minutes, stirring frequently.
Add the Infused Broth: Carefully pour the infused broth into the saucepan with the rice. Season with salt and pepper to taste. Bring to a boil, then reduce the heat to low, cover with a lid, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
Fluff and Serve: Once the rice is cooked, fluff it with a fork to separate the grains. Taste and adjust seasoning if needed. Serve hot as a flavorful side dish to complement your main course.
Enjoy.